Kung Pao Shrimp
Description
Toss marinated shrimp with vegetables, a tangy sauce, and salted peanuts to make this fantastic shrimp kung pao.
Ingredients
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2 tablespoons soy sauce
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2 tablespoons chicken broth
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2 teaspoons sesame oil
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1 teaspoon cornstarch
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2 teaspoons water
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1/2 pound medium shrimp, peeled and deveined
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1/3 cup chicken broth
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2 tablespoons white sugar
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2 tablespoons vinegar
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1 1/2 tablespoons soy sauce
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1 1/2 teaspoons sesame oil
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1 teaspoon cornstarch
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2 tablespoons vegetable oil
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1 small onion, thinly sliced
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1 (8 ounce) can sliced bamboo shoots, drained
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1 green bell pepper, seeded and cut into 1-inch slices
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1 dried red chile pepper
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2 tablespoons salted peanuts, or to taste
Directions
1
Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
2
Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
3
Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.